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Louise nadine brill

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  1. oh yes, please - I’d Very much appreciate a list of what you bought soup to nuts - whatever i need to attach it to my CAT air compressor. I have to admit that i have a terrible setup with my Iwata. I have the last coupler right at the base of the airbrush and I am still on the 1/4” hose. I know it’s bad, very uncomfortable - but It works...and i am scared that if I disassemble It - I’ll never get working again 🙄. I did, early on, buy a LVLP Sprayit gun and the cocoa butter cloud was like a dust storm....All i could think was “aaarrgghh precious precious cocoa butter..how much have i just w
  2. Hey Jim D...i was trawling back through these comments trying to find the photo that you posted, and that you reference here, of the airbrush setup..hose/connectors/moisture trap but haven’t seen it yet. I took a screenshot of it last year, and of course, I cannot find that either. I am exactly like you when it comes to these things. It’s a small miracle that I overcame my fear of my CAT Compressor and somehow cobbled together a working setup with my Iwata Eclipse. I’m thinking of buying a Grex airbrush so came looking for that very informative photo. Can you send, or link me to it, point me i
  3. @Jim D. great advice on these for caramel - thank you! Delicious and no stress 😁 i was wondering if you have tried using these in a ganache? Or any other application besides caramel?
  4. Jim D as always - very generous with your knowledge and experiencce - THANK YOU! I will explore all of your suggestions. I appreciate your time. 😁
  5. Assuming Kerry’s recipe is on here somewhere.
  6. Ooh! And i should have read a little further! I will be trying your recipes. Thanks!
  7. I should know enough by now that the FIRST thing I should do before trying a new technique, or a new recipe..is search the egullet forums. I’ve been wanting to do some fruit based centres for my bonbons but hesitated because of concerns about AW levels. I figured the safest way forward was to use commercially available purées that have been vetted in published recipes. I was finally able to get some frozen purees that didn't cost an arm and a leg to ship (thank you Albert Uster) and confidently dove straight in to....Wybauw’s Pineapple caramel. Results...same as yours. I saw a tiny hint of se
  8. Finally had time to give hologram chocolates another shot. Improvement - but i still think i need a different pattern of refraction grating to get that even, all over rainbow.
  9. Completely unrelated to the Ocoo. This is one of my favourite kitchen gadgets...the Chef-n-Stem. Stems strawberries quickly, easily, and with minimal waste. It was a game changer for dealing with pounds and pounds of strawberries for jam.
  10. No, i haven't - but I think that is essentially what this setting is for on the Ocoo. It saved alot of time and hassle compared to my normal method of extracting juice.
  11. That’s what i thought too! The part about having to enrobe them...but then you lose all that aesthetic appeal! I was so surprised at how quickly my bag of freeze dried strawberries went limp. I opened the bag once and then sealed it shut! I guess i will have to do some practical testing...I was just loathe to do it bc those little bags are so dang expensive 😬.
  12. Ahhh. I thought about dessicants..I use them in my bags of English toffee. I didn’t think they would be up to the task of keeping freeze dried fruits crunchy - so that is good to know - thank you!
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